Combine fresh lemon juice and honey in small bowl. Gradually mix in olive oil. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Wrap beets tightly and refrigerate. Cover dressing and let stand at room temperature.)

Place watercress in bowl and toss with enough dressing to coat. Arrange on platter. Top with fennel and then beets. Drizzle remaining dressing over.

Beets and watercress, with fennel or red onion are a pretty clssic combo. What makes this a little different is the dressing. For those who say buy beets already cooked.. DON'T! That will completely destroy this dish... Beets are incredibly simpel to make, so I have no idea why a cook talked about it being so time consuming.

The recipe is wonderful. The one comment I would make is, buy the beets already cooked if you can (not canned!!! but many high end markets sell cooked/non-marinated beets). Making the beets was messy, frustrating and terribly time consuming.